Tips

RecipesTips

A Brief History of Peruvian Cuisine in Five Courses – Part Three

By Nico Vera | September 19, 2012

frejol-colado

In this five part series, Chef Nico Vera presents the rich culinary history of Peru through the lens of a five course meal. Follow along as he breaks down Peruvian flavors, transporting us to the land of Incas and beyond. Read Part One and Part Two.

The Spanish also brought African slaves to Peru, many of which worked in sugar plantations or as servants and cooks to the wealthy families in Lima. Despite the class difference, however, there was no denying that the Afro-Peruvians were true masters in the kitchen, and one of their many specialties was desserts. The desserts they created are hundreds of years old, and cooking them makes me feel like an alchemist, stirring ingredients over a low fire, as if a creating a medicinal potion that will lift even the lowest of spirits. Read More

Farmer's MarketTips

Back to Basics: Tomatillo

By Joseph Hernandez | September 14, 2012

tomatillo

Photo: Joseph Hernandez

You’ve seen them at the market: those green, unripe tomatoes with a papery coat of a husk. Unless you’re familiar with Latin cooking, these firm, palm-sized fruits are almost alien, one or two relatives removed from the heirloom tomatoes just a few bins over. What is it? The fruit in question is the tomatillo, a staple in Mexican and Latin kitchens. But what is it? Read More

NewsTips

Peak Performance: The Food Swedes Eat

By Patrice Johnson | August 6, 2012

Photo: autonome

Photo: autonome

With the Swedes dominating over the British in a surprise sailing victory on Sunday, it begs a question for this foodie, “Was it something they ate?”

When friends visit Sweden and ask if there’s anything they can bring back for me, I always ask for the same things: Cheez Doodles, ättika (vinegar much higher in acidity than available in America), and bittermandel (bitter almond extract). Not exactly icons of healthy foodways. Read More

NewsTips

What Would You Eat? A Look at Olympic-Sized Diets

By Allana Mortell and Diamond Bradley | July 31, 2012

Ryan Lochte

Photo: jdlasica

Performance in the Olympics is everything, but what you consume is as important, if not more so, than everything else. For these athletes you have to treat your body like a car. If you put bad fuel in it, it won’t run well. If you put great fuel in it, it will perform to your ideal expectations and you will lower the chance of burning out. Olympians take this to an entirely new level. Read More

RecipesTips

Not Just Carrot Sticks: Five Steps to Healthy Snacking

By Emma Laperruque | July 26, 2012

Photo: Emily Barney

Many might think that cutting out snacking is the way to lose weight. In reality, though, three meals a day isn’t the answer to a healthy, balanced diet. If you get too hungry between meals, you’ll end up impulse-ordering that bacon cheese burger you don’t really need or eating that chocolate pudding straight from your fridge in the middle of the night. Putting aside all Doritos and its like-minded, orange-powdered friends, snacking can be a great way to keep your diet in check. Just follow these easy steps:

Read More

TipsWhat To Buy

How to Build an Ethnic Pantry: Chinese

By Justin Chan | July 5, 2012

Photo: Jan Zeschky

Photo: Jan Zeschky

Chinese cuisine has become a huge part of American culture. Nearly every city and town across the country has a restaurant dedicated to serving Chinese food, and it seems as if the average American can’t get enough of it. In fact, Chinese food has become so popular that many non-Chinese have tried to imitate it, but few have successfully replicated it. Chinese chefs often stress that preparation is key, but what may be even more important is the selection of ingredients. Read More

Tips

How to Make Your Own Spice Blends: Berbere

By MarcusSamuelsson.com | June 4, 2012

Photo: Pearl Pirie

Photo: Pearl Pirie

Using different spice blends is a wonderful way to enhance the flavor of meats and vegetables, while also adding a kick to any ordinary dish. Most ethnic spice blends can be fairly simple to make so we’ve created a mini-series to show you step by step how to create your own. Check out our first spice blend below.

Berbere, whose name means hot in Amharic, is a chili-spice blend that’s essential to many Ethiopian dishes, including Doro Wat. It is by far the most popular spice used in Ethiopia. Berbere is used to season everything from vegetables to meats and stews. Some of Red Rooster’s favorite dishes, like the Fried Yard Bird, include Berbere for that added heat that our patrons love so much.

Although the base of Berbere is red chili and garlic, it is not particularly spicy like cayenne so a good amount can be used to enhance the strength and flavor of a dish. You can use Berbere for traditional Ethiopian dishes, or as a seasoning for all meats and vegetables. Add some to your fried or roast chicken or as a shake for grilled vegetables. Want the recipe? Click here to find out how to make Berbere at home. Read More

Tips

How to Infuse Your Own Liquor

By Cyndi Amaya | May 24, 2012

Infused Aquavit

House-infused liquors are all the rage now and can be seen in restaurants and bars everywhere. Even Red Rooster Harlem and Ginny’s Supper Club have their own house-infused spirits that are widely used in our house favorite cocktails. From dill-infused vodka to fig-infused bourbon, liquor infusion is becoming a tradition in its own right at Red Rooster. Although it’s becoming more popular now, alcohol infusion dates back centuries and is ingrained in some cultures, like the process of making Aquavit in Sweden.

While house-infused liquors can sound like a mystical and highly technical practice, it’s quite the opposite and in fact is as simple a process as it can get.  Read More

Tips

Little Known Bed-Stuy Eats

By Nicole Lewis | May 24, 2012

Photo: Chris Kreussling

Photo: Chris Kreussling

The Brooklyn neighborhood of Bedford-Stuyvesant is perhaps best known for being the birthplace of famous rappers like Jay-Z, The Notorious BIG, and Mos Def (now known as Yasiin Bey). But, Bed-Stuy’s contributions to African American and pop culture go even deeper than simply giving birth to hip-hop giants.

The historic neighborhood is home to the first free African American community, is the birthplace of many prolific African American poets, serves as the backdrop to many of Spike Lee’s movies, and was the breeding ground for Civil Rights victories in the late 1960’s.  Bed-Stuy’s little known history is often obscured by its tough reputation for which the phrase coined in the 90’s “Bed-Stuy, Do or Die” speaks to its rugged way of life.  While the hype has kept many would-be tourists at bay it hasn’t diminished the cultural and artistic significance of the neighborhood.

As the neighborhood tastes continue to shift under the influence and interests of its new residents, Bed-Stuy will soon be able to claim another important cultural achievement: home to an amazing culinary sceneDescription: http://stg.marcuspopfood.com/wp-includes/js/tinymce/plugins/wordpress/img/trans.gifSadly, Bed-Stuy doesn’t ever make the list for neighborhoods to visit for neighborhood to go to get your foodie fix; and that’s where we come in! Here we shed light to a few artisan purveyors, ethnic eats, and date spots located in Bed-Stuy that deserve recognition Read More

Tips

5 Affordable Sparkling Wines

By Michele Wolfson | May 24, 2012

Photo: Scott Schiller

Photo: Scott Schiller

Did you know that there are 49 million bubbles in one bottle of champagne? Perhaps, it’s just that which makes sparkling wines everyone’s light go-to drink during this warm time of year. Champagne and other sparkling wines are in fact a category of wine and that are typically derived from a blend of grapes such as Chardonnay, Pinot Noir or Pinot Meunier.

The difference between Champagne and other sparkling wines is that Champagne comes exclusively from the Champagne region of France and claims the honor of being the most famous of the sparkling wines. Technically, it is the only sparkling wine that may be referred to as “Champagne.” Bubbly from all other regions in the world are simply referred to as “sparkling wine,” “prosecco,” or “cava.” However, countries like Italy, Spain, Australia, New Zealand and the U.S. can give France a run for the money by producing some fantastic sparkling wines and they are often less expensive.

Here is a list of our 5 Sparkling Wines that are delicious and affordable. They are the perfect buy this time of year whether you are going to a party as a guest or throwing a summer shindig of your own. Read More

Newsletter

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger